I love oxtails. Considering I seem to always be late to everything these days, loving the tail end of a cow makes perfect sense.
One of my earliest posts (complete with really bad photography) is a basic braised oxtail recipe. It has also become one of my most popular posts, as a lot of people apparently have no idea how to make oxtails! My favorite oxtail recipe used to be Mexican Spiced Oxtails (also with really bad photography.) But there is a new kid on the block, and she’s a bad motha. . . shut yo mouth! (sorry, started channeling Isaac Hayes for a minute)
When I lived in Brooklyn I ate food from the Caribbean all the time. Seriously, I would cook all day in the test kitchen and the last thing I wanted to do was come home and cook! I would stop by my favorite Jamaican, Trinidadian or Guyanese joints for roti, brown stew chicken, curried goat, beef patties and other tasty treats.
In an attempt to recreate the flavors of my Brooklyn neighborhood, I made these Caribbean style oxtails. I cannot say this is an authentic recipe just like they make on the islands, but it is good!
I used a dried crushed habanero, which added a good amount of spice to the oxtails. You can use fresh scotch bonnet peppers, fresh habanero peppers, or a dried variation of either. You can also use crushed red pepper flakes, but you will need to add more than 1/4 teaspoon to get the same amount of fruity heat.
Summary: Slow cooked Caribbean spiced oxtails become fall off of the bone tender and succulent.
- 1 bunch scallions, chopped
- 6 large cloves garlic, chopped
- 3 inch piece fresh ginger, peeled and chopped
- 1 teaspoon ground allspice
- 1 teaspoon sea salt
- 1/4 teaspoon crushed habanero pepper
- 4 pounds oxtails
- 1 large onion, thinly sliced
- 6 sprigs fresh thyme
- 2 cups chicken broth or water
- In a small bowl, mix the scallions, garlic, ginger, allspice, salt and habanero pepper together.
- Rub the spice mix all over the oxtails, marinate for at least one hour to overnight.
- Place the sliced onion on the bottom of the slow cooker.
- Place the thyme sprigs on top, then the oxtails.
- Pour the broth over the oxtails, cover and cook on high for 6 hours.
- When the oxtails are cooked, remove them from the slow cooker.
- Remove the thyme stems from the liquid.
- With a blender or food processor, carefully puree the sauce, then return it to the slow cooker, or pour it into a serving dish.
- Return the oxtails to the sauce.
Preparation time: 10 minute(s)
Cooking time: 6 hour(s)
Number of servings (yield): 6
Cheryl D Lee
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